Steps

1. Finely chop 1/3 stalk of green onion.
   🕒 02:01
2. Remove the core from 1 clove of garlic, mash it, then mince.
   🕒 02:29
3. Cut 1 block of firm tofu into 2cm cubes.
   🕒 03:05
4. Bring water to a boil in a pot, add a pinch of salt, and gently warm the cut firm tofu. (Key Tip!) Blanching the tofu removes excess water, giving it a firm texture and helping it absorb flavors better.
   🕒 03:49
5. Heat 1 tbsp of vegetable oil in a frying pan. Add 100g of ground pork seasoned with a pinch of salt and stir-fry over medium heat until well-cooked. Stir-fry until browned, evaporating any liquid released from the pork. (Key Tip!)
   🕒 04:17
6. Add the minced garlic, 1 tbsp of doubanjiang, and 1/2 tsp of shichimi togarashi to the cooked ground pork and stir-fry until fragrant. (Key Tip!) Stir-frying the doubanjiang releases its aroma. Shichimi togarashi adds a complex spice profile.
   🕒 05:01
7. Add 150cc of chicken stock and bring to a boil.
   🕒 05:56
8. Add the blanched and drained firm tofu to the frying pan.
   🕒 06:13
9. Add the ingredients for [A]: 1 tbsp soy sauce, 1 tbsp mirin, 2 tsp sugar, and 1 tbsp miso paste, along with the chopped green onion. Bring to a boil again. (Key Tip!) Adding the green onion at the end enhances its aroma and sweetness for a more delicious dish.
   🕒 07:49
10. Reduce heat to low and add 2 tbsp of potato starch slurry, gently stirring to thicken the sauce. (Key Tip!) After thickening, bring it to a full boil to ensure the sauce stays thick.
    🕒 08:35
11. Transfer to a serving dish and sprinkle with a pinch of black pepper.
    🕒 09:22
12. Serve over cooked rice (to taste) and top with 60g of melting cheese. Enjoy!
    🕒 11:21